Hot...All-Clad 3 ply fry pans 50% off or more

it looks like other all-clad lines are also included in the sale. Look at this copper core skillet:

https://www.amazon.ca/All-Clad-Copper-D ... REP0BHSZX5

The lidded version is also on sale it seems, not quite as cheap ($20 extra after tax for the 12in skillet).

https://www.amazon.ca/All-Clad-Stainles ... 00FUF5K8W/

I don't mean to ask a dumb question, but are these pans supposed to amazing?
Better than cast iron, conventional stainless steel, and non-stick?

The 3-ply construction allows them to heat very evenly. It's insulating, so it takes a little longer to heat up. It's a double edged sword, as it also means if it gets too hot that it cools down quicker.

I like my lidded one, it's deep so I use it for stirfrys etc. I'd go another route for eggs and bacon.

duttydeals wrote: ↑ I don't mean to ask a dumb question, but are these pans supposed to amazing?
Better than cast iron, conventional stainless steel, and non-stick?

They are better than conventional stainless steel, yes. Multi-clad pans (multiple layers, usually aluminum sandwiched in SS) distribute the heat much, much more evenly.

They are not necessarily better than cast iron, non-stick, carbon steel, etc. Those types of pans all have their uses and different people prefer to cook with different types.

As for multi-clad SS pans, All-clad are basically considered some of the best in the industry.

My collection is almost entirely All-Clad SS, but I keep a cast iron pan for things like searing steaks and a good non-stick for eggs and pancakes, etc.

AnotherCanuck wrote: ↑ They are better than conventional stainless steel, yes. Multi-clad pans (multiple layers, usually aluminum sandwiched in SS) distribute the heat much, much more evenly.
They are not necessarily better than cast iron, non-stick, carbon steel, etc. Those types of pans all have their uses and different people prefer to cook with different types.
As for multi-clad SS pans, All-clad are basically considered some of the best in the industry.
My collection is almost entirely All-Clad SS, but I keep a cast iron pan for things like searing steaks and a good non-stick for eggs and pancakes, etc.

Thanks for the detailed response AnotherCanuck. *thumbs-up*

Avoid if you got radiant cooktop. Like most stainless pans the bottom reflect heat and takes forever to get up to temperature. If you don't believe me try cast iron pans and they heat up almost twice as fast.

devrfdok wrote: ↑ The lidded version is also on sale it seems, not quite as cheap ($20 extra after tax for the 12in skillet).

https://www.amazon.ca/All-Clad-Stainles ... 00FUF5K8W/

I'm a sucker for a pan with a lid, in for 1, and 2 other friends are buying as well.

You can buy 5 non-stick frying pans for this price. Is it worth it?

also on sale at the bay if you can pick one up close by + any 15% + or ebates

frozenmelon wrote: ↑ You can buy 5 non-stick frying pans for this price. Is it worth it?

It is worth it if you know how to use it. First of all you need to know how to heat it up properly -- to such a high temperature water beads and bounces on the surface -- otherwise everything sticks.

For me I like the carbon steel (de Buyer) better than stainless steel or cast iron. I don't use non-stick anymore; tried of tossing away scratched-up pans.

frozenmelon wrote: ↑ You can buy 5 non-stick frying pans for this price. Is it worth it?

Non stick pans are basically disposable. A good SS skillet will last a lifetime. They are for different things though... Don't be trying to fry up some eggs on this skillet...

cmchiu wrote: ↑For me I like the carbon steel (de Buyer) better than stainless steel or cast iron. I don't use non-stick anymore; tried of tossing away scratched-up pans.

I second that, plus you're not eating cancer... err... I mean Teflon. De Buyer makes a nice hefty product that will last generations. The only thing that sucks about the two I have is that the coating (seasoning) eventually needs re-applying and stinks up the whole house, triggering smoke alarms.

Don't stainless steel pans get scratched too? I've only used soft bristles and a wooden spatula on my non-sticks pans. They always scratch. I assume the same thing will happen to the stainless steel. Will it truly last a lifetime?

The 12 inch pan is my favorite pan in the house. Just get it if you are looking for a great pan and it fits your budget.

Too bad I now cook for 6 and it's used less often. If you can get a french skillet, they're great too, albeit a bit thiner.

Guys please help I'm having a tough time between this one

https://www.amazon.ca/gp/aw/d/B00005AL1 ... EEQB&psc=1

Which is copper. It worth the extra for copper?

http://m.thebay.com/webapp/wcs/stores/s ... --24?pdp=1

Or that one from the bay which has D3 and a lid. The other one with a lid https://www.amazon.ca/gp/aw/d/B00FUF5K8 ... EEQB&psc=1 ..... Which of the three would you get?

Copper? D3 with lid? Or 3 ply one with lid? That much different between them? Worth the copper and not having a lid?

The bay has a promo code "online" on purchases over $150 but I can't get it to apply, anyone else have any luck?

Calgon1 wrote: ↑The bay has a promo code "online" on purchases over $150 but I can't get it to apply, anyone else have any luck?

Tried same thing unfortunately in the fine print all-clad is excluded.

For this price what the hell. Got the Copper 145$ one for me and the 110$ one with lid for mom. I'll take the lid, she gets the frying pan and gets to stop using non stick. Everyone wins . Thanks OP